Submitted by:
Todd Slossberg

Marinate the lamb with spicy harissa and serve it with golden raisin and eggplant relish

Details

Serves:

INGREDIENTS

4lamb sirloins, trimmed

Salt and freshly ground pepper to taste

Lamb Marinade

3 tablespoonsolive oil

2 tablespoonslemon juice

1garlic clove, crushed

1 1/2 tablespoonspaprika

1 teaspoonground cumin

1 teaspoonground coriander

1 teaspoonharissa

Spicy Eggplant and Golden Raisin Relish

6 tablespoons(3 ounces) extra virgin olive oil

4eggplants, peeled and diced

2small white onions, peeled and cut into small dice

4stalk celery, peeled and cut into small dice

2 tablespoonstomato paste

1/4 cuptomato purée

4roasted tomatoes, chopped

2 tablespoonscapers, drained and rinsed

1 tablespoonsugar

2 teaspoonskosher salt

1/2 tablespoonchili-garlic paste

1 cupCalifornia golden raisins, plumped

Contadina Potatoes

6Yukon gold potatoes, cut into 1-inch dice

4large, roasted tomatoes

1 tablespoonchopped fresh rosemary

1/2 cupgarlic confit (garlic cooked in oil until soft)

2 cupslamb stock

2 cupschicken stock

Kosher salt and freshly ground white pepper; to taste

PROCEDURE

Marinate Lamb

In a large container, combine all marinade ingredients. Add lamb and marinate for at least 2 hours or overnight in refrigerator.

Spicy Eggplant and Golden Raisin Relish

In a heavy-bottomed sautépan, heat a little of oil until it starts to smoke. Without overcrowding pan, add eggplant and cook until it is caramelized; set aside.

In a heavy rondeau or frypan sauté onion and celery until softened; add tomato paste and sauté 1 minute more. Add remaining ingredients and simmer until mixture is a thick, relish-like consistency. Set relish aside and keep at room temperature until ready to serve.

Contadina Potatoes

Combine all ingredients in roasting pan. Cook until potatoes are cooked through and liquid is reduced and thickened. Thin, if necessary, using water or additional stock. Keep potatoes warm until ready to serve.

Lamb

Preheat oven to 400°F.

Remove lamb from marinade and pat it dry with a towel; season with salt and pepper. Heat oil in a large saute pan; sear lamb on all sides. Place pan in oven to finish cooking lamb, about 5 to 6 minutes for medium-rare. Remove pan from oven and place meat on a rack to rest.

To Assemble

Spoon a portion of potatoes onto each plate. Slice lamb and place over potatoes, spooning some of liquid from potatoes around plate and on meat. Top meat with a spoonful of eggplant-raisin relish and serve.